Tuna salad sandwich

3 humans

Ingredients

Quantity Ingredient
3½ ounce (1) can tuna; packed in oil
¼ cup Celery; finely chopped
1 tablespoon Green pepper;(red or yellow for color if you can0
½ teaspoon Salt;
dash Freshly ground pepper;
1 tablespoon Green onion; finely chopped
¼ cup Plain low-fat yogurt;
1 teaspoon Fresh lemon juice; >OR<-
1 teaspoon Vinegar;(Marukan Seasoned Gourmet Rice Vinegar is sweet vinegar)*
1 tablespoon Grated American Cheese

Directions

*(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use ¼ cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce.

Food Exchange per serving: 1½ LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt.

Substitute unsalted canned tuna.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master

Related recipes